Pulp or no pulp? The pulp option in orange juice indicates consumers do have preferences about beverage consistency. But for the most part, many consumers don’t think about a beverage’s texture or ...

The interaction between texture and taste perception is an area of product development gaining increasing attention. A successful product launch or reformulation requires a full suite of sensory ...

CHICAGO — Food texture preference is very personal. This may be exemplified by cooked egg. Some prefer eggs scrambled, whereas others cannot tolerate the sponginess. Identifiable whites and yolks are ...

It’s horribly cold. So I won’t make you go outside this week. Instead, for this week’s Shooting Challenge, we’re going to call attention to something all around us that we take for granted: Texture.

Meat production is one of the most resource-intensive areas in food production. As the human population grows, demand for meat continues to increase, as does its burden on the environment. To make a ...

Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the ...